Key Lime Pound Cake


The cream cheese key lime glaze is really what makes this pound cake amazing.  It’s the perfect level of sweetness and has a strong key lime flavor.  If you have some orange brownies, they’re also great with the glaze drizzled over them.

Baking Note:

  • I haven’t tried this, but the New York Times says that the recipe can be doubled to make 2 loaves or to fill a 10-by-4-inch tube pan.  However, a doubled recipe will overflow a smaller Bundt pan, and will almost overflow the bowl of a stand mixer. To mix a double recipe, cream the butter, cream cheese and sugar in the bowl of a stand mixer, add the eggs and lime zest and then transfer the batter to a larger bowl and use a hand mixer to combine the flour mixture and lime juice. The recipe for the glaze makes enough for 2 loaves or the round cake without being doubled.

Original recipe


Key Lime Pound Cake
From New York Times

Yield: 9″ x 5″ loaf pan

For the cake:

  • 1 cup unsalted butter at room temperature, cut into pieces
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 4 oz cream cheese at room temperature, cut into pieces
  • 1 ½ cups granulated white sugar
  • 4 eggs at room temperature, lightly beaten
  • 2 tablespoons lime zest (optional)
  • 1 tablespoon Key lime juice

For the glaze:

  • 4 oz cream cheese at room temperature
  • ¼ cup unsalted butter at room temperature
  • 2 cups confectioners’ sugar
  • ¼ cup Key lime juice
  • 2 tablespoons lime zest (optional)


  1. Preheat oven to 325ºF. Generously butter (or use cooking spray on) and flour a 9-by-5-inch loaf pan.
  2. Mix butter and cream cheese in bowl of a stand mixer, or with a hand mixer on medium speed, until blended.
  3. Gradually add sugar and beat on medium speed for 5 minutes until light in color and fluffy.
  4. Add the beaten eggs about a quarter at a time, fully incorporating before adding the next.
  5. Beat in baking powder and lime zest, if using.
  6. Add flour in 3 additions, alternating with lime juice. Mix just enough to incorporate.
  7. Pour batter into pan until it is just 3/4-inch from the top (you may have a little batter left over; do not use it or you risk overflow).
  8. Firmly tap the pan on the counter a few times to reduce air pockets.
  9. Bake for about 1 hour, or until just set in the middle. Check cake after 30 minutes; if top is browning too quickly, tent with foil. If the cake is not set in the middle after an hour, continue baking, checking middle at 5-minute intervals, until set.  (I baked it for 73 minutes, until a toothpick inserted in the center came out clean, but the cake was too dry at that point.)
  10. Cool in the pan for 20 minutes; loosen edges and turn out cake onto plate with raised edges to contain the glaze.
  11. Meanwhile, make the glaze: In a glass bowl, beat the cream cheese and butter until well blended and a little fluffy, about 2 minutes. With the mixer on slow speed, gradually add confectioners’ sugar until fully incorporated, then beat for 20 to 30 seconds.
  12. Mix in the lime juice, then heat the mixture in a microwave oven for a minute or more until it is very warm and loose. Using a wooden skewer, poke several holes in the cake. Pour half the glaze over cake, let sit for 10 minutes, pour remaining glaze over cake and sprinkle with lime zest, if using.



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